this easy shrimp salad is FAST and so delicious!
Easy shrimp salad is the perfect quick meal to make when you don’t know what to make!
ANOTHER New York Times no cook recipe!
This easy shrimp salad is the third and final recipe I’m sharing from a great supplement they included in the Sunday paper over the summer. You can check out my steak and chicken salads if you missed them previously!
After a week of horrendous, nonstop rain in New York we are in the midst of a beautiful warm fall (I’m actually on my way to Rockaway today to sneak in a last beach day with a friend), and this dinner will be waiting for us when I get back!
I’ve never shared a shrimp salad here – and it’s about time I did!
This is a lighter, brighter version of the traditional, mayo-laden shrimp salads you’ve probably had in the past. We are big fans of shrimp around here – did you know that it has almost twice the protein of a same-sized serving of chicken? And despite being equal in protein to salmon it is much lower in calories – by almost half! So when I find a good shrimp recipe I’m always excited to give it a try!
what’s in this shrimp salad?
Here’s the very short ingredient list for this recipe:
lemons
shrimp
mayonnaise
extra-virgin olive oil
celery
red onion
mixed fresh herbs
avocado
how do you make it?
You’ll start by poaching the shrimp (you can read more about that here, and here’s another recipe that I love to use it for!).
While the water is coming to a boil I like to soak the chopped red onion in lemon juice to mellow it (have you ever tried this? It’s one of my favorite hacks!).
Poach the shrimp to cook it, then cool it down in an ice water bath. the shrimp is cooling mix up the easy dressing by combining the lemon juice the onion was soaking in, olive oil, lemon zest and mayo. Add in celery, that chopped onion and your shrimp (you can chop it if you like or leave it whole) and mixed herbs. Just before serving mix in diced avocado and enjoy!
yes you can use precooked shrimp!
Of course you can make this even easier by using precooked shrimp. But honestly there is no comparison between that and shrimp you poach yourself. From the look to the texture and taste I promise once you try it you will not turn back! And it is truly as easy as boiling water!
Let me know if you try it!
Easiest Shrimp Salad!
Equipment
Ingredients
- 3 lemons
- 1/4 cup diced red onion
- 1 pound shrimp, deveined
- 1/4 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sliced celery
- 1/4 cup chopped combination of dill, parsley and cilantro
- salt and pepper to taste
- ripe avocado
Instructions
- Bring a pot of salted water to a boil.
- Zest one of the lemons and set the zest aside. Halve and juice the lemon and add the onion to the juice. Set aside. Slice one of the remaining lemons.
- When the water has come to a boil, remove from the heat. When the boiling subsides add the sliced lemon and the shrimp. Cover the pot and let sit for 5 minutes. While the shrimp are poaching, fill a large bowl with water and ice.
- Use a slotted spoon or strainer to transfer the shrimp to the ice bath and let them cool completely. Drain and discard the lemon slices.
- Place the reserved lemon zest, mayonnaise and olive oil in a bowl. Whisk. Drain the onion and set aside - add the juice to the dressing, a bit at a time, till the desired consistency is reached. Add the celery, onion, herbs and shrimp, tossing to combine. Season with salt and pepper. Refrigerate.
- Serve with diced avocado and lemon wedges from the third lemon.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
